So, this is going to be dinner for my girl and I for this week. I've never made fondant of carrot before, and now having made it, I can see how important consistency of cutting is, both in the thickness of each piece of carrot, and having a flat even surface. I made a gravy for this dinner from the drippings and from cooked mushrooms, but its so thin its invisible, I'm going to reduce it for next serving. Also, having asparagus with asparagus puree is both funny, and delicious and a good way of using asparagus trimmings.
1 Rolled Pork Loin
14 Mushrooms (Mix of White and Brown)
2 Large Parsnips
1 Giant Carrot
1 Bunch of Asparagus
1 Tablespoons of Pure Ground Porcini Powder
1 Head of Garlic
Salt and Pepper
Organic Chicken Stock
1. Rub the pork loin with salt, olive oil, and garlic. Sear on all sides, including ends, stud with garlic, season with pepper, cover with aluminum foil, bake at 300F until an internal temperature of 155F is reached. Deglaze roasting juices with water, reduce, reserve, season to taste.
2. Peel and cut carrot into thick discs. Place discs in saute pan, add chicken stock to cover, cook over medium high heat until carrots have absorbed the stock. Remove carrot, add olive oil to pan, heat, then sear carrots on both sides until lightly browned. Season with salt and pepper.
3. Peel and cut parsnips into large chunks, boil in salted water until tender, drain water, puree parsnips using immersion blender, season with salt, pepper, and a small splash of olive oil.
4. Trim asparagus and reserve trimmings, blanch stalks in water with a pinch of salt and a splash of lemon juice. Reduce liquid. Reserve. In a small saucier, boil trimmings until soft. In a blender, combine trimmings, and 3 stalks of asparagus, salt, pepper, and olive oil, blend until smooth.
5. Clean and slice mushrooms. Heat saucier over low heat, add mushrooms and cover. Check periodically and stir to prevent excessive browning. After most of the liquid from the mushrooms has been extracted, add porcini mushroom powder, and stir to combine. Add reserved roasting juices Season with salt, pepper, olive oil, and tarragon.
6. Remove outer layers of cabbage, separate leaves, slice into fine julienne. In a saute pan, heat olive oil over medium high heat, add cabbage, stir to prevent burning, cook uncovered until lightly browned, cover and reduce to medium low, check occasionally and stir. Cook cover for approximately 10 minutes or until desired tenderness is reached.